Sous-vide is more popular than ever right now, and many high-end gourmet chefs like Thomas Keller and Michael Mina are now incorporating this cooking method into their restaurants. If you're unfamiliar with it, the concept is simple: instead of cooking meat, fish or poultry over high direct heat, it is sealed in a bag and immersed in hot water. The result is a product that is cooked to exactly your desired temperature and perfectly even throughout.
It was once cost-prohibitive to do at home, with even the least expensive sous-vide machines costing $500 or more. Now thanks to a successful Kickstarter, we have the Sansaire — an immersion circulator that makes sous-vide available to the masses.
Using the Sansaire is simple — attach it to a container filled with water, set your temperature, seal your food in a plastic bag, or drop it in. No need to keep a close eye on it, as you would if you were grilling. Just let it cook.
Another advantage of sous-vide cooking is that it can be done entirely on your kitchen countertop. If you live in an apartment and can't have a grill outside, you can cook a delicious and flawless steak easily and without making a mess.
There are hundreds of fantastic sous-vide tutorials and recipes available online, and even more discovered daily.
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